Sunday, March 27, 2011

Cooking for Elliot: Lazy First Sunday in Spring

Nothing better than waking up to a perfect blue sky, and warm sunlight taking the edge off the slight chill that still hangs in the air. Also waking up and realizing it's still the weekend. So here's an easy like Sunday morning/afternoon/evening menu for kids and their parents who have better things to do with a gorgeous day than hang out in the kitchen.

In a separate bowl, cream shortening for approx. 20 seconds. Add the flax mixture and cream until smooth. Add half the flour mix and combine. Then add banana sugar mixture and combine. Repeat. After all ingredients are incorporated, blend for approx. 20-30 seconds. Batter will be thick.

Fill muffin cups approx. 2/3 full and bake for about 25 minutes until golden brown. Transfer to a rack to cool completely.

To make frosting: Combine soy cream cheese, confectioner's sugar, and vanilla. Beat gently. Do not overbeat. Add soy milk by the tsp if too thick while combining. Spread on muffins when cool.

3/4 cup Bubbie's sauerkraut (just cabbage and salt and can be found in the refrigerator section at Whole Foods)

2 tsps Veganaise

Avocado slices

Toast bread. Put veganaise on each side. Cut salmon into small pieces. Layer sauerkraut and avocado on top of the salmon. Put sandwiches together and cut into manageable bites.

Annie's Lentil & Swiss Chard Stew (Thanks to Annie Rosenberg)

1 white or red onion, chopped

1-2 cloves garlic, minced

2 tblsps olive oil

1 cup red lentils, rinsed

2 cups water

1 tsp curry powder

1 bunch swiss chard, chopped

Salt to taste

Heat olive oil in a large stock pot. Add onion and garlic and cook until golden. Add lentils and water and cook until most of the water is absorbed (about 10 minutes). Add curry powder and salt and taste (Add more salt if necessary). Add chopped swiss chard and stir until wilted and well combined with lentils.